Mains Recipes

Mexican Baked Chicken With A Brussel Sprout Corn Sauté


Mexican Baked Chicken With A Brussel Sprout Corn Sauté
Prep time: 
Cook time: 
Total time: 
Serves: 1-3
  • Brussel Sprout Corn Sautè
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 8-10 Brussel sprouts
  • ½ cup frozen corn
  • 2 tbsp low sodium chicken broth
  • 1 tbsp diced red onion
  • Mexican Baked Chicken
  • 2 organic chicken breast
  • 1 cup low sodium chicken broth
  • ½ tbsp olive oil
  • 1 tsp organic taco seasoning
  • ½ tsp garlic powder
  • ¼ cup chopped cilantro
  • ¼ tsp ground pepper
  • ½ medium onion, chopped
  • ½ green bell pepper, sliced
  • 1 cup mixed greens
  1. Brussel Sprout Corn Sautè
  2. In a large pan, sauté olive oil and minced garlic for 1-2 min to heat
  3. Meanwhile, chop brussel sprouts in half, then cut very thin slices lengthwise
  4. Throw into pan and sauté on medium for about 5 minutes or until starting to brown
  5. Add in frozen corn with low sodium chicken broth for added moisture
  6. Remove from heat after 2 minutes and throw some diced red onion over the top
  7. Mexican baked chicken
  8. Place thawed organic chicken breast in baking dish along with enough chicken broth to cover up to half of chicken
  9. Season chicken with olive oil, taco seasoning, garlic powder, chopped cilantro and ground pepper
  10. Add chopped onions and green bell pepper around the chicken in the broth
  11. Bake at 350 for about 35-45 minutes, depending on thickness
  12. Dice and chicken and place over bed of mixed greens


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